Korea

Kimchi guk

Name: Kimchi guk
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups water; a handful dried anchovies dried salted fish; 1 small piece kombu; 1 1/2 cups well fermented chopped, with juice napa cabbage kimchi; 100 g soybean sprouts; 200 g cubed firm tofu; 1/2 small sliced onion; 3 cloves minced garlic; 2 tsp gochugaru; 2 tsp fish sauce; 2 stalks cut spring onion (green onion, scallion)

Light, tangy kimchi soup with tofu. Lighter than jjigae, just as warming.

25 minTime

15 gProtein each

mediumSpice

Thin and sour2 chapters · 1 min read

Make it your way

Grandma's wayLight kimchi soup with sprouts and tofu.

The original

144kcalsame

15 gproteinsame

4 gfibresame

25minutessame

Kimchi guk.

Per serving, worked out from the ingredient table.

Ingredients

Water4 cups

Dried salted fisha handful dried anchovies

Kombu1 small piece

Napa cabbage kimchi1½ cups well fermented, chopped, with juice

Soybean sprouts100 g

Firm tofu200 g, cubed

Onion½ small, sliced

Garlic3 cloves, minced

Gochugaru2 tsp

Fish sauce2 tsp

Spring onion (green onion, scallion)2 stalks, cut

Method

4 steps

1Simmer anchovies and kelp in the water 10 minutes, then remove.
2Add kimchi, its juice and onion and simmer 8 minutes.
3Add sprouts, tofu, garlic and gochugaru and cook 5 minutes with the lid on.
4Season with fish sauce and add spring onion.

Serve it like this

Serve in deep bowls, very hot, with steamed rice and one or two mild banchan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Kimchi guk

Light, tangy kimchi soup with tofu. Lighter than jjigae, just as warming.

25 minTime

15 gProtein each

mediumSpice

Thin and sour2 chapters · 1 min read

Make it your way

Grandma's wayLight kimchi soup with sprouts and tofu.

The original

144kcalsame

15 gproteinsame

4 gfibresame

25minutessame

Kimchi guk.

Per serving, worked out from the ingredient table.

Ingredients

Water4 cups

Dried salted fisha handful dried anchovies

Kombu1 small piece

Napa cabbage kimchi1½ cups well fermented, chopped, with juice

Soybean sprouts100 g

Firm tofu200 g, cubed

Onion½ small, sliced

Garlic3 cloves, minced

Gochugaru2 tsp

Fish sauce2 tsp

Spring onion (green onion, scallion)2 stalks, cut

Method

4 steps

1Simmer anchovies and kelp in the water 10 minutes, then remove.
2Add kimchi, its juice and onion and simmer 8 minutes.
3Add sprouts, tofu, garlic and gochugaru and cook 5 minutes with the lid on.
4Season with fish sauce and add spring onion.

Serve it like this

Serve in deep bowls, very hot, with steamed rice and one or two mild banchan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kimchi guk

Make it your way

Ingredients

Method

Kimchi guk

Make it your way

Ingredients

Method

Make it a meal